Wednesday, June 26, 2013

Wild Ingredient Chase



When I lived in DC and first started this blog I would run all over town looking for special ingredients.  DC was a great place for hunting for unique recipe components. There was a great variety of markets I could visit to find almost anything I needed.  Beside the fact that I had a multitude of shopping choices, the biggest contributor to these ingredient chases was that I had the time.  It was in my pre-mommy/pre-homeowner days and I had all the time in the world to cook and track down every single specific ingredient.  These days I just don't have the time to go to four different stores looking for something specific and so I substitute much more than I ever had to before.

When I first read through the ingredient list on this recipe, I planned on substituting the potato starch for corn starch.  I had never heard of potato starch and since it was such a small amount I planned to use what I already had.   But for some reason I decided to Google the difference between potato starch and corn starch as I sat down to make my grocery list.  As it turns out, thickeners behave differently at different temperatures and potato starch is able to tolerate higher temperatures than corn starch.  I decided to put faith in the author of this recipe and stick with potato starch since it is used to thicken baked goods.  Luckily I only had to visit one additional store (Whole Foods) to find the potato starch.

 

Shrimp Stuffed Shells
Adapted from Cooking Light January 2012

 

Ingredients

  • 20 uncooked jumbo pasta shells (about 8 ounces)
  • 1 1/2 tablespoons olive oil 
  • 1/2 cup chopped shallots
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese 
  • 1/4 cup 2% reduced-fat milk 
  • 1/4 teaspoon ground red pepper
  • 1/3 cup chopped fresh basil
  • 1 pound medium shrimp, peeled, deveined, and coarsely chopped 
  • 1 tablespoon potato starch
  • Cooking spray
  • 3 cups lower-sodium marinara sauce (such as McCutcheon's), divided 
  • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

 

Preparation


1. Preheat oven to 400°.

2. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.

3. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.



Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth.



Remove from heat. Stir in basil.



Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat.



Add cream cheese mixture to shrimp; toss well.



4. Divide shrimp mixture evenly among pasta shells.



Coat a 11 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish;



top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese.



Bake at 400° for 30 minutes or until shrimp is done.



Click Here for My Adapted Printable Recipe

3 comments:

Anonymous said...

Look delicious, but with my tomato allergy I'd use Alfredo!

Dining Alone said...

This looks so rich and delicious. I have never used potato starch before.

Veronica Montagnol said...

Yum these look amazing! I will have to give this a try!